Depending on where you’re going this weekend or what your plans are, you might get lucky and run across some ripe blackberries. Come up with six cups of them, and you’ll have the makings for a cobbler when you get home.
Everett cook Gary Hinz shares a just-found new recipe with us and says, “I found this in the August 2012 edition of ‘Grow Northwest Magazine.’
“I’ve made peach cobbler but never blackberry until now.”
Then, while Gary still had pen in hand, he added, “Vonnie McCarver got me hooked on your Forum a few years back, and I look for it regularly.
“It’s nice that in the computer age, Forums like this continue to flourish. Thanks!”
Now for the recipe — and by the way, the “blue” in the title refers to blue cornmeal, not blueberries.
Black and blue cobbler
6cups blackberries, picked over, rinsed and drained
Topping (recipe follows)
Preheat oven to 425 degrees. For the filling, in a large bowl, mix together the sugar, flour and cinnamon. Add the blackberries and toss to coat. Pour berry mixture into a 11/2-2-quart baking dish.
Prepare topping, and drop the dough by rounded tablespoons over the berries to cover. Place the baking dish on a cookie sheet to catch drips and place in oven.
Bake for 16 to 18 minutes or until filling is bubbly and the topping is nicely browned and no longer doughy.
11/2cups unbleached flour
1/2cup cornmeal, either blue or yellow
1tablespoon baking powder
1/2teaspoon baking soda
4tablespoons cold butter, cut into small pieces
11/2cups heavy cream
In a large mixing bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. Add the butter pieces and rub the butter and flour together with your fingers until no lumps of butter remain. Add the cream and stir until a soft dough forms.
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The next Forum will appear in Monday’s Good Life section.